For as long as I can remember I have been obsessed with lemon. I add lemon to just about anything I can. I love it so much mark my words – I will never get tired of it. My sister Jenny is well aware of my love of lemon and she is great about sending me lemon recipes she comes across. She sent me this one a recently and I just had to try it.
I really like this recipe and I will for sure be making it again. I have made a recipe similar to this from the Barefoot Contessa, but I like this one a bit more because it is not as heavy and rich. The Barefoot Contessa calls for heavy cream, whereas this one calls for sour cream. I used one cup of regular sour cream and one cup of low-fat sour cream. I’m sure it would taste great with all low-fat sour cream.
If you want to check out the original recipe, click here. This lady has about a million pictures for every recipe she posts and they are all better than mine.
1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top generously with Parmesan cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.